Because sometimes we just don’t need a giant layer cake!
Bananas Foster Cupcakes are the star of the show with caramelized bananas and rum caramel buttercream!
Of course you can leave out the rum if you are alcohol free
Notes for Success:
You will notice in the video I am using Vegan Egg by Follow Your Heart for the egg replacer
The adjusted recipe will still work great by using your favorite egg replacer
Baking these cupcakes into Jumbo Muffin Pans but you can use standard sized pans instead for double the yield.
Also I did not use paper liners so if you decide to do the same
Be sure to grease them well with my Professional bakery Pan Grease recipe
WATCH HOW TO MAKE BANANAS FOSTER CUPCAKES!
Bananas Foster Cupcakes
Jumbo muffin tin for 10 large cupcakes, or use a standard tin for 20 cupcakes
Ingredients
For the Banana Cake Layers:
- 12 Tbs Vegan Butter 170g
- 1¼ cup Granulated Sugar 250g
- 2 Tbs Egg Replacer *see notes above
- ¾ cup Water 177ml
- 1 teaspoon Vanilla Extract 5ml
- 1 cup Mashed ripe Banana 300g
- 2 cups All Purpose Flour 250g
- 1½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cardamon
For Carmel
- 1½ cups Granulated Sugar 300g
- 2 teaspoons Lemon Juice 10ml
- 1 Tbs Vegan Butter 14g
- ¼ cup Plant Milk 60ml
For the Caramelized Banana Filling:
- 2 Medium Bananas
- 2 Tbs Vegan Butter 28g
- 2 Tbs Light Brown Sugar 28g
- 2 Tbs Rum *optional 30ml
For the Rum – Caramel Buttercream:
Instructions
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First make the cake by combining the egg replacer with the water & whisk smooth, add the vanilla extract
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Cream the vegan butter with the sugar on medium to high speed until light & fluffy, about 5 minutes.
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Meanwhile sift the flour with the baking powder, spices & salt
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Add the vegan egg mixture to the creamed mixture & mix smooth, then whip on high speed for 10 seconds to emulsify
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Add the sifted flour mixture while mixing on low speed until combined then add the mashed banana puree & mix smooth
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Scoop the batter into the cupcake molds & bake in the preheated 350F oven for approximately 25- 30 minutes for the jumbo size (less time for standard cupcakes) or until they are springy to the touch when you gently press the centers.
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Cool completely while you prepare the caramel
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In a medium heavy bottom sauce pot cook the sugar with the lemon juice stirring to help dissolve the sugar but then stop stirring once it starts to boil, place a lid over top just to create steam & help any sugar crystals dissolve.
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Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
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Turn off the heat. let it settle down for a moment then add the vegan butter & the room temperature plant milk very carefully & gently stir with a wooden spoon
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Next prepare the buttercream recipe of your choice as per the instructions on that recipe post
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At the last stage of mixing add in ½ cup of the reserved COOLED caramel sauce from above recipe & then the optional rum extract
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Next melt the vegan butter with 1 Tablespoon of the brown sugar in a heavy bottom saute pan
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Add the sliced bananas & fry until they are browned then flip them over to cook the other side, sprinkle the other 1 Tbs brown sugar over top and cook until starting to caramelize.
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Deglaze the pan with 2 Tbs rum *optional
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Transfer to a tray to cool
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Now you can assemble the cupcakes as shown in the video tutorial.
Video
Notes
Storage Cupcakes will stay fresh for up to 4 days at room temperature but the fresh banana topping should be added ala minute to prevent browning & oxidation
